Soup du jour

photo by pwisenberg

Homemade soup is always better than store-bought, and this simple recipe is no exception. I used a variety of different beans and added hot chili flakes for some extra kick. The dry roasted croutons added the perfect crunch. The best part? It provided Paul and I with a delicious and easy lunch all week long.

Bean and tomato soup with crunchy croutons
Serves 8-10

1 tbsp olive oil
2 cups mixed beans, dry or canned (I used dry beans that I'd pre-soaked and cooked)
2 carrots, diced
2 celery stocks, diced
1/2 onion, diced
3 cloves garlic, minced
salt and pepper to taste
2 tbsp brown sugar
3 tbsp lemon juice
1 tbsp chili powder
1/2 tsp chili flakes
1 tsp oregano
splash cider vinegar
1 small can diced tomatoes
4-5 cups veggie broth
2 bay leaves
4 slices day-old whole wheat baguette, cut into cubes

I know it looks like a lot of ingredients, but trust me it's soo worth it when it means no work for the next few meals! Start by heating the olive oil in a large pot over medium-high heat and add the carrots, celery, onion and garlic. Season with salt and pepper. Once slightly softened, add the brown sugar, lemon juice, chili powder, chili flakes, and oregano. Cook for a few minutes before deglazing with a splash of vinegar. Next, add the beans, canned tomatoes, vegetable broth and bay leaves. Stir to combine and simmer for at least 30 minutes, the longer the better! Meanwhile, sprinkle the bread cubes with sea salt and black pepper and bake at 400 degrees, turning occasionally, until golden brown- about 10-15 minutes.

Happy Friday lovely readers!